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Ginger Cookie Crust

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  • 1 1/2 cups raw Brazil nuts
  • 1/4 cup raw agave nectar
  • 1 Tbsp raw cold pressed coconut oil
  • 1 tsp ground cinnamon
  • 1/2 tsp grated fresh ginger
  • pinch of salt


  1. Place the Brazil nuts into your food processor and process until finely ground.
  2. Add all remaining ingredients and process until sticky.
  3. Scrape into a 9″ pie pan or an 8-9″ Springform or silicone pan and press evenly into the bottom.
  4. Place in the freezer to set.

I also used this crust in my favorite cuplet servings when I made a batch of Raw Apple Pie this morning.

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2 thoughts on “Ginger Cookie Crust

  1. Gayle says:

    Hmmm. I am wondering how this would be for your banana ice cream bars in place of the peanut butter cookie. Sounds kinda yummy.

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